This salsa makes inventive use of unripened tomatoes (which Laurent Tourondel found in abundance in a garden on Long Island). Alone, green tomatoes can be inedibly sour, but mixed with fresh lime juice and sweet grilled Vidalia onion, they make for a surprisingly bright accompaniment to spicy grilled jerk chickenMore Salsa Recipes

Laurent Tourondel
July 2007

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Recipe Summary

total:
20 mins
Yield:
makes 4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill. Brush the onion slices with olive oil and season with salt and pepper. Grill the onion slices and the green tomatoes over high heat, turning once, until nicely charred; about 6 minutes for the onion and 8 minutes for the tomato.

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  • Chop the onion into 1-inch pieces and transfer to a bowl. Core, peel and coarsely chop the green tomatoes and add them to the bowl. Stir in the cilantro, red tomato, lime juice and the 2 tablespoons of olive oil. Season the salsa with salt and pepper and serve.

Make Ahead

The undressed salsa can stand for up to 4 hours.